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Randy Mayor Photo by: Randy Mayor

Banana Corn Muffins

"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA

Cooking Light AUGUST 2005

  • Yield: 6 servings (serving size: 1 muffin)

Ingredients

  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/2 cup 2% reduced-fat milk
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 34.2g
  • Fiber: 3.2g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 457mg
  • Calcium: 49mg
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Banana Corn Muffins recipe

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